Steep coffee beans, vanilla bean or vanilla extract, crushed almonds and crushed walnuts in cup of grain alcohol with 1/2 cup of simple sugar syrup in mason jar for a month. Taste tsp of extract mixed with tsp of brandy, add walnut, almond, vanilla, or coffee to taste, add another cup of grain alcohol, another 1/2 cup of simple sugar syrup, steep another month. You now have 3 cups of extract.

Filter extract into large pan through funnel with paper tower filter. Add 2 cups of brandy to one cup of filtered extract, makes 3 bottles of 750 mi. I use champagne bottles with reclosable tops.

Put leftover peels, coffee beans, walnuts, almonds,vanilla bean back in mason jar, cover with cup of grain alcohol and 1/2 cup simple sugar water, store a few more months to make an additional 3 bottles, half a year later.